The Brewing module of the old SCAE Diploma System has been completely renewed and has also changed its name. We try to find out what is required to pass the first step of the Brewing Foundation module and what this certification recognized all over the world consist of.

Brewing

The Brewing Foundation Module is part of the new training system created by the Specialty Coffee Association, the Coffee Skills Program. A credit training system that, once you have reached 100 credits, allows you to have the Coffee Diploma SCA

The Brewing Foundation module, like all the Foundation levels of the other modules, provides 5 training credits and is designed to introduce and bring participants closer to the world of Coffee Brewing and filter coffee extraction. To obtain this certification no work experience as a Barista is required and our Brewing Course is structured on the Brewing Foundation SCA certification curriculum.

To pass the Brewing Foundaton certification’s exam the student will have to pass a practical and a written test with questions that reflect various topics that are treated during our Brewing Course starting from the differences between the botanical species of coffee used and the differences between Arabica and Robusta in tasting sessions.

During the SCA brewing Foundation course, fundamental concepts of a correct extraction of the drink such as Strenght (cup strength) and Extraction% (extraction percentage) are covered.

Brewing

The correct ratio between water and coffee, the Brew Ratio, to obtain a well-balanced cup that respects the standard SCA Gold Cup for filter coffee are topics that are treated and together with the correct setting of the particle size, are topics that are required both in the theoretical and practical examination of the Brewing Foundation SCA module as the other parameters that can influence the extraction of coffee.

During the course of the SCA Brewing Foundation, we are talking about the so-called 3T: the infusion time, the water temperature and the Turbulence or the agitation of the water in contact with the coffee.

The water quality, which represents almost 99% of a filter coffee during the Brewing Foundation SCA course, is analyzed, allowing the student to choose the most suitable water for coffee extraction according to the parameters of the Specialty Coffee Association.

One of the tests carried out during the Brewing Foundation course is the one with various filtering materials to better understand how the filtering in paper is different from that in metal or cloth.

Syphon

During the Brewing Foundation SCA exam you are asked to know how the pressure influences the grinding and extraction percentage, how to store the coffee to the best to preserve its freshness and a very important section is related to the correct cleaning of the equipment.

In the practical test the student will have to prepare a drink with the various extraction methods that were used during the Brewing Foundation Course which include immersion methods such as French Press, percolation methods such as Chemex or V60 and pressure methods such as ‘Aeropress or the Syphon

In Espresso Academy we regularly organize courses that prepare for the Brewing Foundation SCA certification, here you can find the scheduled dates but contact us for any private courses !.